Recipe courtesy of Heidi Krahling
Show: Tasting Napa
Save Recipe Print
Total:
30 min
Prep:
5 min
Inactive:
5 min
Cook:
20 min
Yield:
7 preserved lemons
Level:
Easy

Ingredients

Directions

Make incisions in lemon peel at 1-inch intervals, do not cut into flesh. Place lemons in heavily salted water, to cover, in stainless pot and bring to a boil. Reduce heat and simmer until peel is soft. Drain and save cooking liquid. Put blanched lemons into canning jars or ceramic containers. Cover with cooling liquid and lemon juice, if necessary. To each 2-quart (or larger) jar add cinnamon sticks, coriander seed, black peppercorns, cloves and bay leaves. Let sit for 5 days to develop flavor. Turn upside down each day to distribute spices. It is very important to cover lemons with liquid. Push them down with a spoon to release juice, then add cooking liquid or fresh lemon juice to cover if necessary.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Lemon Blueberry Cheesecake

Recipe courtesy of Valerie Bertinelli

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Baked Lemon Chicken

Recipe courtesy of Food Network Kitchen

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.